soup of the evening
Jan. 11th, 2007 12:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rushthatspeaksI have a nasty cold, so I made soup.
Unexpectedly, it turned out to be by far the best soup that I have ever made, and as a bonus decided to be finished at exactly the same time as the three-egg omelet I was having with it.
It also took like twenty minutes.
So I'm putting down the recipe, because from now on this is my backup there-is-nothing-to-eat-here-and-I-must-feed-guests soup. And just my general backup soup. I could cheerfully eat this three times a week.
Ingredients:
2 medium beefsteak or 4 ordinary Roma tomatoes (I prefer Roma to beefsteak in all applications ever, and this soup would be awesome with heirloom tomatoes)
1 clove garlic, peeled
2 tsp. minced fresh ginger
1/4 cup chopped fresh cilantro
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 tsp. salt, or to taste
1 can (approx. 2 cups) coconut milk, with cream
2 cups water
1 small can whole green chilies, of a spiciness level you will be able to eat in chunks (you want about 4 chilies in the can)
2 tsp. oil (canola, whatever, I used olive, we had it)
1/4 tsp. whole mustard seeds (I used yellow, you could use black)
a soup pot
a small saucepan, with lid
a blender
Cut one beefsteak or three Roma tomatoes into quarters. Chop the rest of the tomatoes into small pieces. Puree the quartered tomatoes with the clove of garlic in the blender.
Chop the green chilies into chunks about the size of the chopped tomatoes.
Bring the coconut milk and water to a boil in the soup pot. Add the chopped tomatoes, the ginger, the cilantro, and half of the chopped green chilies. Reduce heat and let simmer for three minutes.
Add tomato-garlic puree, curry powder, cumin, salt, pepper, and the rest of the chilies and let simmer another five minutes.
Put the oil and the mustard seeds in the saucepan and put the lid on. Put over medium-high heat. You must start with the lid on because the heated mustard seeds will bounce everywhere. At some point between thirty seconds and two minutes (err on the side of caution) you will hear a faint crackling noise along with the mustard seeds pinging off the lid. Pour mustard seeds and oil into soup before oil has a chance to burn. Stir thoroughly.
Serve immediately, topped with a sprig of fresh cilantro. In this quantity, serves two as a main dish, and would serve four as a starter. The spice level can be tweaked via choice of chilies and curry powder.
I have not had a chance yet to see if this keeps in the fridge, as it was gone in approximately thirty seconds, but given that it contains coconut milk I suspect that one should go straight to freezing it if one is intending to keep the leftovers more than about eight hours.
Also, randomly, this is vegan.
Unexpectedly, it turned out to be by far the best soup that I have ever made, and as a bonus decided to be finished at exactly the same time as the three-egg omelet I was having with it.
It also took like twenty minutes.
So I'm putting down the recipe, because from now on this is my backup there-is-nothing-to-eat-here-and-I-must-feed-guests soup. And just my general backup soup. I could cheerfully eat this three times a week.
Ingredients:
2 medium beefsteak or 4 ordinary Roma tomatoes (I prefer Roma to beefsteak in all applications ever, and this soup would be awesome with heirloom tomatoes)
1 clove garlic, peeled
2 tsp. minced fresh ginger
1/4 cup chopped fresh cilantro
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 tsp. salt, or to taste
1 can (approx. 2 cups) coconut milk, with cream
2 cups water
1 small can whole green chilies, of a spiciness level you will be able to eat in chunks (you want about 4 chilies in the can)
2 tsp. oil (canola, whatever, I used olive, we had it)
1/4 tsp. whole mustard seeds (I used yellow, you could use black)
a soup pot
a small saucepan, with lid
a blender
Cut one beefsteak or three Roma tomatoes into quarters. Chop the rest of the tomatoes into small pieces. Puree the quartered tomatoes with the clove of garlic in the blender.
Chop the green chilies into chunks about the size of the chopped tomatoes.
Bring the coconut milk and water to a boil in the soup pot. Add the chopped tomatoes, the ginger, the cilantro, and half of the chopped green chilies. Reduce heat and let simmer for three minutes.
Add tomato-garlic puree, curry powder, cumin, salt, pepper, and the rest of the chilies and let simmer another five minutes.
Put the oil and the mustard seeds in the saucepan and put the lid on. Put over medium-high heat. You must start with the lid on because the heated mustard seeds will bounce everywhere. At some point between thirty seconds and two minutes (err on the side of caution) you will hear a faint crackling noise along with the mustard seeds pinging off the lid. Pour mustard seeds and oil into soup before oil has a chance to burn. Stir thoroughly.
Serve immediately, topped with a sprig of fresh cilantro. In this quantity, serves two as a main dish, and would serve four as a starter. The spice level can be tweaked via choice of chilies and curry powder.
I have not had a chance yet to see if this keeps in the fridge, as it was gone in approximately thirty seconds, but given that it contains coconut milk I suspect that one should go straight to freezing it if one is intending to keep the leftovers more than about eight hours.
Also, randomly, this is vegan.
